Steak Frites
Homemade Steak Frites features perfectly cooked pan-seared steak, topped with homemade garlic herb butter and freshly fried crispy potatoes.
Equipment
- Paper Towels
- Aluminum Foil
- Slotted Spoon
Ingredients
For the fries
- 3 large potatoes russets or yukon golds, if you’re in the UK use Maris Piper, Sebago potatoes in Aus
- Oil for deep frying vegetable, canola or peanut oil
- Salt for seasoning
For the herb butter:
- ¼ cup (56 g) unsalted butter softened
- ½ small shallot finely minced
- 1 small clove garlic grated
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the steaks:
- 2 steaks 1.5 inches thick, ribeye or sirloin steak
- Kosher salt
- Ground black pepper
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (13 g) unsalted butter
Instructions
- Prepare the potatoes: Peel, wash, and slice the potatoes into ¼ inch batons, then place in a large bowl of cold/room temp water.
- Prepare the herb butter: In a bowl, mash ¼ cup of unsalted butter with a fork. Add the minced shallot, grated garlic, minced parsley, salt, and black pepper. Mash everything with a fork until well combined. Place in the fridge for 10-15 minutes as you prepare the steaks and fry the fries.
- Prepare the steaks: Pat dry the ribeye steaks with paper towels (this is important to form a nice crust), then season generously with kosher salt and ground black pepper.
- Cook the steaks: Heat olive oil and butter in a cast iron (or stainless steel) pan. When hot, add the steaks and cook for 3 minutes, then flip and cook for around 5 more minutes or until the internal temperature is 125-130°F for medium rare. Remove from the pan, cover with foil, and let rest. Optionally, spoon some of the herb butter on the steaks at this point.
- Cook the fries: Heat oil in a Dutch oven to 300°F/150°C. Meanwhile, drain the potatoes and dry them with clean kitchen towels. Fry the potatoes in batches for 5 minutes, then remove from the oil with a slotted spoon and drain on a sheet fitted with a wire rack, or paper towels while you fry the other batches.
- Second fry for the fries: Increase the heat of the oil to 400°F/205°C and fry each batch of fries for 5 more minutes, or until they are golden brown and crispy but not too dark. With a slotted spoon, remove the fries from the oil and drain on a wire rack or a paper towel. Season with salt while still hot.
- Serve: Place the steak on a plate and add more herb butter if desired, serve with a portion of fries, a simple side salad (please link to my side salad), and possibly a sauce of choice for the fries like mayo (link to my homemade mayo recipe).
Video
Notes
- Read through this entire recipe and the blog post before you get started. In order to make this Steak Frites recipe easy and efficient, it is important to do the steps in the order outlined.
- Choose a great steak. You can really cook any type of steak with this recipe, but a steak dinner is always better when you choose a really good steak. Look for steaks with plenty of fatty marbling for the most flavor.
- The thickness of your steaks matters. When pan-searing steak, you're best to use cuts that are at least 1.5 inches, and up to 2 inches. Thinner steaks will cook too quickly.
- Drying the steak is an important step, especially if you want to get a really nice crust on the meat.
- Homemade French Fries should be cooked twice! Once at a lower temperature to cook the potatoes, and then again at a high temperature to make them extra crispy.
Nutrition
Calories: 1046kcal | Carbohydrates: 60g | Protein: 53g | Fat: 68g | Saturated Fat: 33g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 430mg | Potassium: 1988mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1091IU | Vitamin C: 22mg | Calcium: 75mg | Iron: 7mg
Find it online: https://littlesunnykitchen.com/steak-frites/